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Chicken Pitas With Yogurt Dill Sauce

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  Plain low fat yogurt 3⁄4 Cup (12 tbs)
  Lemon juice 1 Teaspoon
  Chopped fresh dill 1 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon, divided
  Paprika 1⁄8 Teaspoon
  Skinless boneless chicken breasts 4 Pound (3 Breasts)
  Dried oregano 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Olive oil 2 Teaspoon
  Onion 1 Small, sliced
  Lemon juice 1 Tablespoon
  Shredded iceberg lettuce 1 1⁄3 Cup (21.33 tbs)
  Chopped tomato 1 Cup (16 tbs)
  Pita 4 , warmed (6 Inch)
  Crumbled feta cheese 1 Ounce (1/4 Cup)

1. Combine yogurt, 1 teaspoon lemon juice, dill, 1/4 teaspoon salt, and 1/4 teaspoon paprika in a bowl; cover and chill.
2. Sprinkle chicken with oregano, pepper, remaining 1/2 teaspoon salt, and 1/4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.
3. Cut chicken into 1/4 inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.
4. Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.

Recipe Summary

Main Dish

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Chicken Pitas With Yogurt Dill Sauce Recipe